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May 2007 Issue
by Sarah Potts
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Fresh Fruit Salad

  • 6 C. mixed fresh fruit – see note below
  • 1 C. of Simple Syrup (1 C. of sugar mixed with 1 C. of water, brought to a boil, and simmered for 5 minutes)
  • Seasonings for the Syrup (such as a few spoonfuls of Brandy or Liqueur, Lemon or Lime Peel and Juice, or Ginger Julienne)
  • A decoratively cut piece of fruit, candied fruit peel, candied ginger, mint leaves, etc. for garnish
Favorite fruit combinations:
  • Strawberries, Oranges, Pineapple and Kiwis
  • Strawberries, Blueberries, Raspberries, and Blackberries in the summer
  • Oranges, Pineapple, Kiwi, Mango, Papaya, and Star fruit are nicely tropical and good with exotic food like Pacific Fusion or Indian cuisine
  • Apples, Oranges, Grapes, and Bananas in the winter
  • Watermelon, Cantaloupe, and Honeydew Melon
Prepare the simple syrup. (We make it by the quart and store it in a jar in the refrigerator.) If you like, you can add seasoning to the syrup and let it soak up their flavorings for 60 minutes or more, before adding the syrup to the fruit. Strain the syrup before adding it to the fruit. Cut up the fruit in attractive pieces. Arrange the fruit in a large bowl (we like layers in a glass bowl, especially well). Pour over the syrup and chill.



French Potato Salad

  • 7 potatoes, approx. 2 lbs
  • 1 tsp. tarragon, chopped
  • 1/4 C. onion, chopped
  • 1/2 C. white wine, dry
  • 2 Tbs. shallots, chopped
  • 1/2 C. olive oil
  • 1/2 tsp. garlic, chopped
  • 2 Tbs. wine vinegar
  • 1/4 C. parsley, chopped
  • Pepper, freshly ground
  • 1/4 tsp. red hot pepper flakes
Rinse and drain the potatoes but do not peel them. Put them in a large saucepan. Add cold water to cover and bring to the boil. Simmer for about 20 minutes, or until tender. Cut the potatoes lengthwise in half. Cut each half into thin slices. Put the potatoes in a bowl and add the remaining ingredients, including pepper. Stir gently. Yields 10 servings.

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